For years, people had lined their ovens with tin foil to speed clean up. But these days, we don’t use tin foil. We use aluminum foil. And aluminum has a much lower heat tolerance, apparently, which means it could end up melting into your oven floor.

“To avoid possible heat damage to your oven, we do not recommend using aluminum foil to line the bottom of your oven. Rather, we recommend that you place a sheet of heavy duty aluminum foil on the oven rack beneath the pie or casserole you are baking. The foil should be only a few inches larger than the baking pan to allow for proper heat circulation. The foil will catch any drips before they reach the oven bottom.”